Smoked Salmon Spaghetti
List of Ingredients
SMOKED SALMON SPAGHETTI
--8 ounces spaghetti or linguine
-- 1/3- 1/2 cup cream or half-and-half
-- 3 tablespoons grated Parmesan
-- 1 1/4 cup frozen cut asparagus
-- 4-6 ounces smoked salmon, chopped
-- 2 tablespoons chopped fresh dill, optional (do not substitute dried dill)
-- Coarsely grated black pepper to taste
--Salt to taste, if necessary
-- Lemon wedges, for serving (optional)
Recipe
Bring a large pot of salted water to a boil and boil pasta until it is al dente. Meanwhile, pour the cream into a small pan and heat, without boiling; stir in the Parmesan and keep warm.
Place the frozen asparagus in a large colander set in a large bowl. When the pasta is done, drain it into the colander over asparagus. (The heat of the pasta and water will cook the aparagus.) Reserve 1/2 cup of the pasta cooking water; discard the rest.
Turn the pasta with the peas into a warm bowl. Add the warm cream-Parmesan mixture and stir- toss to coat the pasta. Mix in the salmon and the dill (if using), adding a little of the reserved cooking water if the pasta seems dry. Add a generous few grinds of pepper and taste for salt -- if the cheese and salmon are quite salty, no additional salt may be needed. Serve immediately in warmed pasta bowls, passing lemon wedges and additional grated cheese at the table, if desired.
Serves 4 as a small entree, 6-8 as an appetizer.
PER ENTREE SERVING: 355 calories, 16 g protein, 48 g carbohydrate, 10 g fat (6 g saturated), 37 mg cholesterol, 342 mg sodium, 2 g fiber
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